Ok…so this is my favorite vegan pad Thai recipe! I know you’re going to love it just as much as I do!
Where do I even begin with pad Thai…
It’s one of my all-time favorite dishes in the world.
I’ve traveled to Thailand 3 times now, but I think it was on my second trip to Thailand that I really tried every pad Thai I could get my hands on and fell in love with the dish.
Everyone makes it slightly different. I remember coming home from the trip and rating my top favorite pad Thai’s I had while I was away.
My love for the dish only grew stronger when I came home, taking trips to the local Asian market, trying to match the flavors to be as authentic as they were in Thailand.
This was also followed by many pad Thai dinners, and pad Thai midnight snacks.
I think that’s why the dish holds such a special place in my heart. Besides the fact that it’s delicious, pad Thai brings back so many happy memories for me.
Eating pad Thai at the cutest little restaurant in Chiang Mai Thailand, cooking up giant plates of pad Thai for dinner back home (that I could barely finish), and staying up late watching movies and making late-night pad Thai for snacks.
No matter which memory it triggers, anytime I smell and taste the dish I remember these moments in time. Moments filled with love and happiness.
It’s the ultimate comfort food for me in that sense. It has the ability to remind me of all the good in my life, and in my past. All the moments I’m so grateful to have experienced. And even if those moments are gone, I know they will always still be there with me when I take my first bite into a big plate of pad Thai.
This recipe is for my favorite vegan pad Thai. Some of the ingredients have been altered from the more “traditional” pad Thai, (to make it vegan-friendly) but the flavors are still authentic and delicious!Print
- 1/2 pack rice noodles (approx 7oz)
- 1/2 brick tofu, cut into small cubes
- 2 tbsp vegetable oil
- 1/4 cup-1/2 cup water
- 1 garlic clove, finely chopped
- 1 large handful garlic chives (can sub regular chives)
- 2 tbsp soy sauce
- 1 tbsp palm sugar (can sub agave syrup, maple syrup, or honey for vegetarian)
- juice of 1/2 lime
- 1 cup bean sprouts
- 1 green onion, chopped
- crushed peanuts & lime for serving
- Boil the rice noodles in a pot of water until tender, but not too soft. (They should have a bit to them still.)
- Drain and set aside.
- Heat the vegetable oil in a non-stick pan on medium-high heat. Add the tofu and cook on each side until golden brown.
- Push the tofu to the side of the pan, turn heat to medium, and add the garlic and noodles, and garlic chives to the pan.
- Add the soy sauce, palm sugar, and lime juice.
- Slowly add some water to the pan, 1-2 tbsp at a time, to prevent noodles from sticking, and allowing them to cook more.
- Turn heat to low and add the bean sprouts and green onion to the pan and mix together.
- Top your pad thai with crushed peanuts and a lime wedge to serve.
Tips & suggestions:
- Depending on how much rice noodles you use, you may need to adjust the seasoning a bit. Taste and add more soy sauce and palm sugar as needed.
- Try mixing it up and adding 2 tbsp of peanut butter to this dish to make it a peanut butter pad Thai!
- If you love this dish you’ll also love 15 minute sesame ginger noodles!
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